Loaded Vegetable Quesadilla

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Loaded Vegetable Quesadillas start with warm crisp tortillas layered with melting cheese and then filled with an abundance of vegetables. They’re absolutely irresistible for snacking or for a meal on their own.

Loaded Vegetable Quesadillas

Vegetable Quesadillas

A number of years ago, I was running late with starting dinner; so I decided to throw together some quick quesadillas with what I had on hand.

It took less than 5 minutes to prep everything and get the quesadillas started cooking. If you’re lucky enough to have a bunch of leftover roasted vegetables in the fridge or some fresh or frozen vegetables you can toss in the skillet to quickly saute, you’re all set.

The first time we made these, I had marinated tomatoes on the counter, so naturally, I included them. The tomatoes did a terrific job flavoring sauteed onions and zucchini, all wrapped in melting mozzarella cheese.

In the years since I’ve made these quesadillas with just about every combination of vegetables that you can imagine. The photos were in need of an update, so these were shot with some leftover grilled asparagus, red peppers, and zucchini.

These Shishito Peppers would be an excellent quesadilla option to try one of these days too. I have them on my list to try soon.

Vegetable Quesadillas

Loaded Quesadillas

My family loved the quesadillas so much the first time I made them, loaded vegetable quesadillas have become a regular thing on our dinner menu.

Loaded Quesadillas have become my favorite way to use dinner leftovers for lunches and dinners the following day.

To make these, you’ll start by preheating a large non-stick skillet to medium-high heat. On a large cutting board, layer a tortilla with approx 1/4 cup of cheese, and scatter ¼ cup of vegetables over the cheese. Sprinkle an additional 1/4 cup or so of cheese on top. 

Using a large spatula, transfer the quesadilla to the hot pan and let it cook for a couple of minutes. When the cheese has begun to melt and the tortillas are browning slightly, turn the quesadilla over very carefully. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges. 

Using the spatula, transfer the quesadilla back to the cutting board, cut into triangles while it is hot, and serve warm.

Quesadillas loaded with vegetables are a hit

Asian Chicken Quesadillas are crunchy, chewy, cheesy and so flavorful with bites of marinated chicken and green onion. I could very happily eat these on a weekly basis.

Caramelized Onion Quesadillas are a favorite when made both with and without chicken. I’ve been known to cook up a batch of Crock-Pot Caramelized Onions just to have them on hand for these quesadillas.

Spicy BBQ Chicken and Mozarella Quesadillas are a kid favorite in our house and even after all these years, my boys still make these whenever we have leftover BBQ Chicken.

Sweet onions, fresh zucchini, grilled corn and roasted chicken with plenty of melting cheese make these Zucchini Quesadillas some of my favorite quesadillas.

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Loaded Vegetable Quesadillas

Loaded Vegetable Quesadilla

Warm crisp tortillas, melting cheese, and an abundance of vegetables fill these mouthwatering Loaded Vegetable Quesadillas.
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Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 4 servings

Ingredients 

Instructions

  • Preheat a large non-stick skillet to medium-high heat. On a large cutting board, layer a tortilla with approx 1/4 cup of cheese, and scatter ¼ cup of vegetables over the cheese. Sprinkle an additional 1/4 cup or so of cheese on top. 
  • Using a large spatula, transfer the quesadilla to the hot pan and let it cook for a couple of minutes. When the cheese has begun to melt and the tortillas are browning slightly, turn the quesadilla over very carefully. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges. 
  • Using the spatula, transfer the quesadilla back to the cutting board, cut into triangles while it is hot and serve warm.

Nutrition

Calories: 413kcal · Carbohydrates: 37g · Protein: 20g · Fat: 21g · Saturated Fat: 11g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 5g · Cholesterol: 53mg · Sodium: 803mg · Potassium: 219mg · Fiber: 4g · Sugar: 3g · Vitamin A: 2680IU · Vitamin C: 5mg · Calcium: 468mg · Iron: 3mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 7/23/11 – recipe notes and photos updated 8/29/22}

Warm crisp tortillas, melting cheese, and an abundance of vegetables fill these mouthwatering Loaded Vegetable Quesadillas.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. no spring chicken says

    Wow! What on earth have I been missing? I'm just visiting from Down to Earth… I LOVE your site! The dishes are beautiful (at least as important as taste) and your ingredients are fresh and whole and healthy… Mmmm. I'll definitely be trying some of these recipes!

    Blessings, Debbie

  2. Becki (Becki's Whole Life) says

    This sounds different with the marinated tomatoes – oh yum. We are trying to do more meatless meals each week and this is perfect. The kiddos would eat this too, so even better. I have to try your handmade tortillas. I do buy handmade at Trader Joe's but if I could make my own even better!

  3. Anonymous says

    This looks so good, I have made so many of your recipes and am never dissapointed. The gluten free recipes are fantastic. Everyone loves whatever I make. Thanks and keep sharing. Joan